Slow Cooker Triple Berry Crisp
The ultimate comfort dessert, this Slow Cooker Triple Berry Crisp combines warm, juicy berries with a crunchy topping that's both satisfying and easy to make. Perfect for summer gatherings or cozy nights in, this berry crisp will tantalize your taste buds and become your new favorite dessert!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Slow Cooker
- Blender
Ingredients
- 1 ¼ cups old-fashioned rolled oats Use certified gluten free if needed; these oats create a hearty base for the crisp that absorbs the berry juices and becomes wonderfully chewy.
- ¾ cup white whole wheat flour This flour brings a nutty flavor and helps bind the topping together, making it slightly healthier than all-purpose flour.
- ½ cup sliced almonds These add a delightful crunch and nutty flavor; feel free to substitute with chopped walnuts or pecans if preferred.
- ½ teaspoon ground cinnamon A warm spice that enhances the sweetness of the berries perfectly.
- ½ teaspoon kosher salt A must to balance the sweetness; it amplifies the overall flavor profile.
- 6 tablespoons unsalted butter Melted and cooled to room temperature; this adds richness. For a vegan option, substitute with melted coconut oil.
- ⅓ cup pure maple syrup A natural sweetener that pairs beautifully with the flavors of the crisp. Honey can be used as an alternative.
- 5 cups mixed berries Fresh or frozen; a blend of blueberries, raspberries, and blackberries provides a colorful and flavorful filling.
- 1 tablespoon freshly squeezed lemon juice This adds brightness and enhances the berry flavors.
- 2 teaspoons pure vanilla extract A hint of vanilla adds depth to the dish, making it more aromatic.
- ½ to 1 tablespoon cornstarch This thickens the filling; adjust based on whether your berries are fresh or frozen.
Instructions
- Begin by preparing your slow cooker. Coat the inner pot of a 5- to 6-quart slow cooker with nonstick spray or line it with a nonstick liner. This ensures the crisp comes out easily once it’s done cooking.
- In a large mixing bowl, combine the old-fashioned rolled oats, white whole wheat flour, sliced almonds (if using), ground cinnamon, and kosher salt. Stir the dry ingredients together until they are well combined.
- Next, pour the melted butter and maple syrup over the top of the dry mixture. Using a spatula or wooden spoon, gently stir to evenly moisten all the ingredients. You want them to be well combined but not overmixed.
- If you're using frozen berries, rinse them to remove any large ice crystals. They don’t need to be completely thawed, just de-iced. Place the berries in another large bowl.
- To the berries, add the lemon juice, vanilla extract, and ½ tablespoon of cornstarch (if using fresh berries). If using frozen berries, add 1 tablespoon of cornstarch. Gently stir to combine, ensuring the berries are well coated.
- Transfer the berry mixture into the prepared slow cooker, spreading it evenly across the bottom. This layer will bubble and burst with flavor as it cooks.
- Evenly sprinkle the oat mixture over the top of the berries. Make sure to cover the berries completely; this will create a delicious crust on top.
- To help the topping crisp up nicely, lightly coat the top of the crisp with nonstick spray. This step is essential for achieving that golden crisp topping!
- Lay a sheet of paper towel or a kitchen towel over the top of the slow cooker. Allow it to overhang the sides; this will help absorb moisture during cooking and ensure a crispy texture.
- Cover the slow cooker with its lid and cook the Slow Cooker Triple Berry Crisp on high for 1 to 2 hours or on low for 2 to 3 hours. Keep an eye on it, as cooking times may vary depending on your slow cooker. You’ll know it’s done when the berries are bubbly and the top is a lovely golden brown.
- If you’re using frozen berries, be aware that it may require additional cooking time for everything to heat through and thicken properly. Once done, remove the lid and allow it to cool for a few minutes before serving.
- Serve the Slow Cooker Triple Berry Crisp warm, topped with a scoop of vanilla ice cream, Greek yogurt, or a dollop of whipped cream, if desired. Enjoy every bite!
Notes
- Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to three days. This crisp can also be enjoyed cold!
- Tip 2: You can freeze the baked crisp for up to three months. Just ensure it is completely cooled, then store it in an airtight, freezer-safe container. Thaw and reheat in the oven when you're ready to enjoy it again.
- Tip 3: This crisp is perfect for dessert but can also serve as a delicious breakfast option when topped with yogurt!
- Tip 4: Leftovers can easily transform into a delicious breakfast. Serve it in a bowl with a splash of milk or a scoop of yogurt for a wholesome start to your day.
- Tip 5: Feel free to switch up the fruits; try mixing in some peaches or apples for a different flavor profile!